Ingredients

The following ingredients have 6 Servings
  • 1 Rumba Meats beef tongue ((mine was 4.4 lb))
  • 4 cups beef stock
  • 1 onion, (quartered)
  • 3 garlic cloves, (roughly chopped)
  • 1 bay leaf
  • 1 teaspoon Peppercorns
  • 1 tablespoon olive oil
  • 1 cup onion, (finely diced)
  • 1 cup green bell pepper, (finely diced)
  • 4 garlic cloves, (minced)
  • 1 cup white wine ((see notes))
  • 1 can (10.5 oz) tomato sauce
  • 1 teaspoon dried oregano
  • Kosher salt to taste ((I added ½ teaspoon))
  • ¼ teaspoons black pepper
  • Fresh chopped cilantro to garnish

Instruction

  • Wash the whole tongue in cold water.
  • Place tongue, beef stock, onion, garlic, bay leaf and peppercorns in the Instant Pot.
  • Close lid and Select "Pressure Cook" mode adjust to 40 minutes. When cooking is complete let the pressure cooker naturally release pressure for 10 minutes. Then press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
  • Remove the cooked beef tongue to a cutting board. Allow cooling until easier to handle. When cool enough, peel the outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces
  • Heat olive oil in a large skillet over medium heat. Add onion and green pepper and cook until soft and caramelized - about 5 minutes. Add the garlic; cook for one more minute.
  • Add beef tongue bites and mix to combine. Add wine and let the wine reduce, about 5 minutes. Add tomato sauce, oregano and season with salt and pepper to taste. Cover the skillet, reduce heat to low and let simmer for 5-8 minutes.
  • Garnish with fresh chopped cilantro and server with rice and sweet plantains, if desired.